I call January the detox month because is the time where we all go on a diet, join the gym and decide to eat healthy to shed off the pounds we put over the Christmas holidays, me being one!! But like I always say, eating healthy doesn’t mean hospital food, oh no, eating healthy is just less fat not less flavour.
And this Lemon Rosemary Roast Chicken with White Wine is the perfect recipe to start the year with. It has very little fat, almost no oil and tons of flavour, and when I say tons of flavour, I mean a power lemon punch.
I like to serve it with rice, but it goes well with potatoes, salad or any other accompaniment you like, although I wouldn’t serve it with pasta! but that’s just me…
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This Lemon and Rosemary Roast Chicken with White Wine is the perfect recipe to start the year with. It has very little fat, almost no oil and tons of flavour, and when I say tons of flavour, I mean a power lemon punch.
- 6 On the bone chicken thighs without internal fat and some of the skin left on
- 3 Large garlic cloves
- Salt & black pepper to taste
- 30 gr Fresh Rosemary sprigs
- 15 gr Fresh Thyme sprig
- 3 Lemons
- 1 Lime
- 1/4 cup White wine
- 1/4 cup Water
- Olive oil to drizzle
Season the chicken with salt and black pepper to taste, the juice of half a lemon and the leaves of 4 rosemary sprigs which have been previously chopped very fine. Mix everything well and leave to marinated for at least an hour in the fridge or better overnight.
Whilst the chicken is marinating slice half a lemon and half a lime and start to put together the dish ready for the oven.
In a skillet or baking tray make a bed of rosemary and thyme sprigs these will release their aroma and flavour when cooking infusing the chicken with even more flavour. See video
Then add the lemon and lime slices. Be aware the fruits will add a slight bitter flavour to the dish, if you prefer it without it you can peel off the rind of the fruits and leave just the pulp slices. then arrange the chicken thighs skin side up. See video
Add the white wine, water, the juice of half of lemon and more lemon slices on top. These are optional but I really like this recipe extra lemony.
At this point add the garlic which you can crush or add it whole or in halves, it really doesn’t matter. To finish add a drizzle of olive oil.
Cover with aluminium foil and put in a preheated oven at 200C for 20 minutes.
Then remove the foil and leave to cook for 45 minutes or until golden brown between 190C and 200C.
Serve hot with your preferred side dish.
The reason why this Lemon Rosemary Roast Chicken with White Wine is so delicious and has so little fat comes down to the humble lemon.
There is no doubt that lemons and limes are a great way to add flavour to foods without pilling up the calories, and, there are good for us! Match that with herbs and you have the perfect condiment for any dish without the need of adding litres of oil.
WHY IS THIS LEMON ROSEMARY ROAST CHICKEN DIFFERENT FROM THE REST
No doubt there are thousands of Lemon Rosemary Roast Chicken recipe out there, and I’ve tried quite a few, but almost all of them lacked flavour. I mean, if we’re making a Lemon Rosemary Roast Chicken I want to taste the lemon and the rosemary, right? ‘Cause that’s why we’re cooking it for.
This recipe will not disappoint you! the lemon and rosemary flavour definitely pack a punch and you will definitely taste them. Enhanced with the white wine and the touch of lime, this recipe is delicious even if eaten just out of the fridge.
But if you’re one of those people that don’t like herbs last year I made another version called Venezuelan Lime Roast Chicken that has no herbs in sight.
CHICKEN ON THE BONE – RECIPE SUGGESTIONS
I always cook chicken on the bone, ALWAYS, very rarely I use chicken breast, unless is for a dish that specifically requires chicken pieces.
Cooking meat on the bone gives so much flavour is really a sin cooking without it. In Venezuela as in all Latin America and the Caribbean 95% of the time meats are cooked on the bone, is the norm, and boy is it good.
So for this recipe it couldn’t be any different. Of course you can use boneless chicken thigh, but be aware you will be loosing flavour, and what I wouldn’t use is chicken breast because they will turn hard and dry as the recipe uses very little fat and oil.
Did I mention this recipe is also fantastic done in the BBQ, if BBQing in the middle of winter is your thing or perhaps you’re in Australia enjoying the beautiful Summer weather. In any case BBQ or oven I encourage you to try this Lemon Rosemary Roast Chicken with White Wine, is delicious, healthy (bearing you don’t eat the skin) and so easy to make.
I hope you enjoy making this recipe…. if you like it rate it below and leave your comments!
See you next week with another delicious recipe
HAPPY COOKING!! 🙂